The fact that Henry Firth and Ian Theasby, two communicative but by no means rampantish boys from Sheffield, England, can quickly explain to millions of people worldwide how to cook is one of the great social media success stories of our day.

The two have long since moved to their own kitchen and video studio in East London, where they produce their stylish, but never annoyingly styled cooking videos and through YouTube and their blog "Bosh!" to send all over the world.

The two have been reluctant to eat any of the animal products in their food for a relatively short time, but nowhere - like most veg willing novices - they can find recipes for even as delicious a dish as the food they used to enjoy. Out of necessity, they did not make any virtue, but one of the world's most popular food blogs with half a billion clicks in the first year. Some of her BuzzFeed Tasty Style recipe videos reach over 50 million enthusiastic home cooks.

No wonder that even the 140 recipes full fat (Ian would say "lushy!") First cookbook of the two became a real Burner, the "Times" even with "The vegan Jamie Oliver" cheered. The kitchen star they boldly showed the taillights: "Bosh!" is the hitherto most successful vegan recipe collection in the world and in 2018 was even the best selling cookbook across all divisions in England.

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Photo gallery: Recipe for Veggie Albóndigas

Quite rightly, as a ramble through the finally available in German book recipes shows. There is cooking cheeky and free across the world, from the Indian buffet on Texmex parties to the big Sunday brunch. Always completely without animal products, mostly simple and effective. But there are also for cookers who - for example, in these "7 weeks without" - want to reduce their meat consumption only a little, dozens of ideas how to produce alone with herbal products often for carnivores important pressure on the palate.

Superleckerer meat renunciation with bang effect

It goes from Paella to Tapas, Pumpkin Korma to "Rogan Bosh", Pad Thai to Massaman Curry, Baba Ganoush to "Mushroom Roast Wellington", Burrito Samosas or "Big Bad Nachos". Everything even completely without any cramped and food chemistry soaked meat substitutes. Henry and Ian prefer to add a creamy carbonara from soaked cashews, cook shiitake in a "fantastically sticky sauce" with rice or use the Shepherd's Pie principle with capers, lemons and algae for "Seaside Pie" under fluffy mashed potatoes. Everything super delicious and guaranteed effective.

The idea of ​​using whole-wheat noodles cooked in place of meat or soybean shrimp for the basic mass of our today's little meatballs also comes from the "Bosh!" Brains. A typical student kitchen flash: Okay, if so many noodles from the previous day are left over, we should cook something fine from it. Only - on the idea, the pasta together with a few taste carriers and kidney beans simply in the blender to process a Klopsfarce, you have to come first.

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DISPLAY

Henry Firth, Ian Theasby
Bosh! simple - exciting - vegan: treat yourself! Over 140 soulfood recipes

Publishing company:

Edition Michael Fischer / EMF Verlag

Pages:

288

Price:

EUR 22,00

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And indeed, this pasta puree in our modified hobby kitchen variant "Veggie-Albóndigas in Almond Sauce" texturell without any problems the brunt of the toilet mass, which we do with a few tricks on the original addition, even for meat eaters to a satisfactory "without" - alternative: Dried Tomato fillets, along with the tomato paste, give off concentrated umami (free and bound glutamic acids), roasted pine nuts provide even more nutritiousness, and fresh oregano brings animalistic, ethereal flavors into play.

And because Albóndigas (from minced meat) is known to be one of the main pillars of Spanish tapas culture, we give the vegan cousins ​​with roasted spicy pimento powder (Pimentón Ahumado, also called Pimentón de la Vera) from the Iberian Peninsula the matching Barbacoa kick, for the according to book recipe industrially produced BBQ sauce from the supermarket is enough.

In the book, the "pasta balls" are accompanied by a light, fruity tomato sauce, which is based on the original Albóndigas. We opted for another typical Spanish accompaniment: the almond sauce becomes bright yellow with a bit of saffron (the standard dyer of all paellas) and, with the use of unroasted raw almond kernels, does not taste as exaggeratedly nutty-sweet as many vegan dips. This is ensured by the almonds with their 50 percent fat content for a rich energy gain of good and like 1500 more calories.